Tortilla Salad

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3 tablespoons fresh lime juice

1/2 small fresh red chile pepper, seeded and minced

1/4 teaspoon salt

2 tablespoons vegetable oil, plus more for frying

Six 8-inch corn or flour tortillas, quartered

6 cups baby salad greens

1 ripe mango, peeled and cut into 1-inch chunks

1 cup cooked black beans, rinsed

1/2 small red onion, thinly sliced

1 pound cooked shrimp or smoked chicken breasts, cut into thin strips

1/4 cup mild goat cheese, such as Montrachet

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